Blueberry crumb cake from Everyday Food - Great Food Fast (page 180) by Martha Stewart Living

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JKDLady on September 11, 2014

    I doubled the blueberries to 3 cups because we like more fruit than cake. We really enjoyed it. I personally would not cut down on the streusel on top, but I agree that there is a lot. I used a 10" springform pan, and it cooked in about an hour.

  • Cheri on January 23, 2011

    Streusel topping makes a lot, cut down by 1/3. This is good, not too sweet. Used frozen blueberries. Took 1 hr 40 min @ 350 to bake.

  • Breadcrumbs on March 17, 2010

    Note: only uses 1/4c buttermilk, 1 1/2 cups blueberries

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